Garlic Olive Oil

Brisket Burger with Brie & Applewood-Smoked Bacon

Brisket Burger with Brie & Applewood-Smoked Bacon 2048 1404 Round Pond Estate

Created by Chef Jamie to pair perfectly with our Rutherford Cabernet Sauvignon, this Brisket Burger is topped with applewood-smoked bacon, Vidalia onion, creamy brie, and fresh arugula.  It’s burger bliss.

Ingredients
2 tbsp mayonnaise
2 tbsp Dijon mustard
1 lb ground beef brisket (ask your local butcher to grind)
2 bakery english muffins or favorite burger buns
1 Vidalia onion, cut in ½ inch slices
4 slices applewood smoked bacon
1 small wedge brie cheese, cut into slices
1 cup baby arugula
1 tsp Round Pond Infused Garlic Oil

To start, make the Dijonnaise by mixing together the mayonnaise and Dijon mustard. Next, place bacon on a baking tray and place in 375F oven and crisp until done to your liking. While the bacon is cooking, grill the onion slices and burgers.

When burgers are cooked to your liking, place a couple slices of brie cheese onto patties and allow to melt. When the cheese is melted, remove burgers from the grill and let them rest for 3-4 mins. As they are resting, toast your English muffin or burger bun on the grill.

To assemble, spread Dijonnaise on the bun and then place your burger on top, add bacon, onion, and arugula, dressed with Round Pond Infused Garlic Oil. Top with the other half of the bun and enjoy!

Serves 2

Braised Shortrib Flatbread

Braised Shortrib Flatbread 1200 750 Round Pond Estate

This delicious flatbread recipe was a hit at our recent Spring Wine Release Party! With juicy braised shortrib, smoked gouda, and pickled chilies, it was amazing paired alongside our newly-released Rutherford Estate Cabernet Sauvignon.

Ingredients

2 lbs boneless beef shortribs
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
salt and pepper
1 each yellow onion, diced
2 each carrots, peeled and diced
2 each celery stalks, diced
1 Tbsp tomato paste
2 ½ cups beef stock
1 cup red wine
4 each stonefire brand flatbreads
4 cups shredded smoked gouda
1 cup pickled chilies, sliced
2 cups baby arugula
8 Tbsp Round Pond Infused Garlic Olive Oil

Season the shortribs with salt and pepper.  Add the Italian Olive Oil to a very hot Dutch oven and sear shortribs on all sides. Remove them from pan. 

Add the onion, carrot, and celery into the Dutch oven.  Sauté for 3-4 minutes, then add tomato paste and stir together.  Cook for another couple minutes, stir in the red wine and simmer until liquid is reduced by half.  Add the beef stock and the short ribs back to the pan, covering pot tightly with a lid. Cook on low heat for about 2 hours, stirring every half hour to avoid sticking.  When the short ribs are tender enough, shred them with a fork. 

To assemble the flatbreads, spread the shredded shortrib over the flatbread, top with shredded smoked gouda. and pickled chilies. Arrange flatbreads on a cookie sheet and bake at 400 degrees until flatbread is golden brown and crispy and cheese is melted.  Remove from the oven and top with arugula and drizzle with Infused Garlic Oil.  Slice into squares and enjoy!

Herbed Focaccia Bread

Herbed Focaccia Bread 1200 750 Round Pond Estate

This focaccia bread recipe was created by our Executive Chef Jamie Prouten to serve in alongside our Il Pranzo Lunch and Garden to Table Brunch.  It’s a wonderfully versatile and always welcome side to any meal or cheese plate, and so easy to make.

Ingredients
4 cups warm water
3 Tbsp yeast
2 ½ Tbsp sugar
12 cups all-purpose flour
3 Tbsp sea salt
2 ½ cups Round Pond Italian Varietal Extra Virgin Olive Oil
1/4 cup Round Pond Infused Garlic Olive Oil
2 Tbsp assorted dried Italian herbs (optional)

Place water, yeast, and sugar in a bowl and place in a warm environment until mixture begins to bubble – about 10-15 minutes.  Meanwhile, mix flour and salt in a kitchen-aid mixer bowl.  When yeast mixture is ready, add to the mixer bowl along with 1 ¼ cups of Italian Varietal Extra Virgin Olive Oil.  Mix on low speed with the dough hook attachment for 4-5 minutes, or until the dough forms into a ball.  Increase the speed to medium and mix for 3-4 minutes more.

Remove dough from mixing bowl and place in a separate oiled mixing bowl.  Cover with plastic wrap and put the bowl in a warm place to proof until it has doubled in size (about 2 hours).

Once the dough is proofed, brush two ½ sheet trays with Italian olive oil.  Cut dough in half and place a half on each sheet tray.  Using your hands, start to form the dough into the shape of the pan, making sure it is evenly spread to the edges.  Use your fingertips to poke holes into the spread-out dough creating holes and wells.  Cover with plastic wrap as before and let the dough double in size once again.

When the dough has doubled, drizzle with garlic olive oil and season with sea salt and herbs as desired.  Bake in a 400F oven for 20-25 minutes, or until the bread is golden brown. Slice and serve.  Enjoy!

Roasted Vegetable Medley

Roasted Vegetable Medley 1200 750 Round Pond Estate

Chef Jamie combines colorful winter vegetables with the smoky garlic flavor of our Infused Garlic Oil with the sweet tang of our Meyer Lemon Citrus Syrup in this simple roasted vegetable medley.  Pairs wonderfully with our Proprietary Super Tuscan.

1/2 head cauliflower
1/2 head purple cauliflower
1/2 head orange cauliflower
1/2 red onion, thickly sliced
6 each rainbow carrots
1 head broccoli
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
1 tsp salt
1/2 tsp pepper
2 Tbsp Round Pond Infused Garlic Olive Oil
2 Tbsp Round Pond Meyer Lemon Citrus Syrup

Pre-heat over to 400F.  Cut all the cauliflowers and broccoli into florets, and cut carrots into 1/4 inch thick rounds.   Place all vegetables in a large bowl and toss with Italian Varietal Extra Virgin Olive Oil, salt and pepper.

Spread evenly on a sheet pan and roast for about 15 minutes or until “al dente”.

When done, toss the veggies in the Meyer Lemon Citrus Syrup and Infused Garlic Olive Oil.  Enjoy!

Serves 4-6

Roasted Garlic & Mushroom Flatbread with Kale Pesto

Roasted Garlic & Mushroom Flatbread with Kale Pesto 2048 1280 Round Pond Estate

This delicious and easy flatbread makes an impressive pairing for our Proprietary Left Bank Blend, and can be easily sliced into bite-sized pieces and served as canapes.

Ingredients
2 each “Stonefire” brand flatbreads or naan breads
3 packs Maitake mushrooms
6 oz. Crescenza cheese
2 heads garlic
1 Tbsp Round Pond Italian Varietal Extra-Virgin Olive Oil
1 tsp Salt
½ cup kale pesto
2 Tbsp Round Pond Infused Garlic Oil
micro greens for garnish

Place 2 heads of garlic in a 12”x12” piece of foil, drizzle with olive oil and salt.  Fold it up and then place in a 375-degree oven for 45 minutes.  Once ready, pull the garlic out of the oven and let cool, then squeeze out the cloves of garlic and reserve for the assembly of the flatbread.

Next cut the bottom of the maitake mushrooms off and pull them apart into smaller pieces.  Sauté mushrooms in olive oil until fully cooked.  Before you take the mushrooms out of the pan, season them with salt and pepper.

To assemble, start by mashing and spreading the roasted garlic cloves onto the flatbreads.  Top with the mushrooms and cheese and bake in a 400-degree oven until the cheese is melted and the flatbread becomes a bit crusty and brown.  Once finished, pull the flatbreads out of the oven and drizzle with the kale pesto and Garlic Oil. Sprinkle with micro greens if desired.  Cut into wedges and enjoy!

Balsamic Fig & Feta Spread

Balsamic Fig & Feta Spread 1200 750 Round Pond Estate

This savory appetizer is our new Autumn favorite!  Creamy feta, piquant balsamic, and sweet figs caramelize effortlessly into a one-dish baked spread that is fantastic served alongside toasted baguette slices rubbed with fresh garlic.  Pairs wonderfully with our Proprietary White Wine.

Ingredients
½ cup creamy feta (about 2 ounces)
½ cup + 1 Tbsp Round Pond Infused Garlic Olive Oil 
1 clove garlic, peeled and sliced
12 very ripe figs, any color
2 teaspoons aged balsamic or homemade balsamic reduction
pinch kosher salt (roughly 1/8 teaspoon)
3 sprigs fresh thyme 10 small parsley leaves

Crumble feta into a jar or bowl. Top with olive oil and garlic.  Cover and refr

igerate for at least three hours, preferably overnight.

Heat oven to 400°F.  Stem and halve figs and put into a cast iron skillet or oven-safe dish.  Scoop a tablespoon of olive oil out of the feta mixture and drizzle over the figs.  Coat each fig with a bit of balsamic and sprinkle with salt.  Tuck in the chunks of feta.  Toss on the thyme sprigs, and put them in the oven.  Check after 15 minutes, as the figs will cook quickly.  Don’t let them completely fall apart!  When they’re quite jammy and releasing their juices, remove from the oven and turn on broiler.  Broil for a minute or two until the figs and feta are just starting to brown.  Remove from the oven.  Cool for a few minutes.

Pick out thyme sprigs and use your fingers to sprinkle the crispy leaves down over the figs.  Discard sprigs. Garnish with mint or parsley leaves.  Serve with toasted baguette rubbed with fresh garlic or your favorite hearty cracker.  Enjoy!

Olive Risotto Arancini

Olive Risotto Arancini 1200 750 Round Pond Estate

Our most popular appetizer and most-requested recipe, this fried olive risotto arancini is perfect for any party and is a real show-stopper!  Pairs wonderfully with our Rutherford Cabernet Sauvignon.

Ingredients
1/2 lb arborio rice
1/4 yellow onion, minced
1/8 lb butter
3 cups vegetable stock
1/4 lb grated Parmesan
1/3 lb Castelvetrano olives, minced
1/4 cup Round Pond Italian Varietal Extra Virgin Olive Oil
2 cups all-purpose flour
2 cups panko breadcrumbs
3 whole eggs, beaten

Melt butter in large flat-bottomed pan. Add onions and cook on low heat until translucent. When onions are ready, turn the heat to medium and add rice. Stir rice until evenly coated with butter.  Add vegetable stock a cup at a time, letting the liquid reduce each time. When the last cup of stock is reduced until the consistency of stiff oatmeal, add the olives, Italian Varietal  Olive Oil and Parmesan cheese.  Season with salt to your liking and pour onto a baking sheet to let cool.

When completely cooled, roll the risotto into balls that are slightly smaller than a golf ball. Then toss them in flour, then dip in egg and then in panko breadcrumbs.  Deep fry the arrancini at 350 degrees for about 4 minutes or until golden brown. Should yield about 40-50 arancinis.

Roasted Garlic Aioli
2 egg yolks
1 cup Round Pond Italian Varietal Extra Virgin Olive Oil
1 cup Round Pond Garlic Infused Oil
1 lemon, juiced
1 tbsp salt

Place yolks in a food processor with lemon juice. Turn on and slowly add the oils. Do not add too fast or aioli will break. Once all the oil is added, season with salt.

To serve, put a dollop of aioli evenly spaced on a platter, and place one arancini ball on each dollop.  Serve and enjoy!

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